Pu er Sheng 2007 Yiwu Jing Long
From the famous Yiwu terroir (Yunnan), this young Pu er is initially surprising for the amber tint of its liquor.
Pu er Sheng 2003 Yiwu Sheng Tai
Try this tea first
Product code:
CSTVI-212
From one of Yunnan’s most prized terroirs (a favorite among collectors), this 2003 Yiwu Pu er is made from hundred year old tea trees.
Great quality harvest and controlled aging in Hong Kong combine for a deep and complex tea.
Rinsing the leaves, the released aromas combine rusticity and finesse (blond tobacco, dry wood and dried flowers). These notes echo the perceived aromas of dried wood, raisins and hemp of the smooth liquor, moving later into a sweet honey and menthol finish.
A great tea to drink now or to be stored for aging.
*Please note that any cakes purchased may have slightly reduced in weight (up to 10%) due to changes in climate and relative humidity.
- Altitude: 1300m
Try this tea first
Gong fu cha technique
Quantity / 150ml of water
2
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length 1
10 - 20 sec
Infusion length 2
5 - 15 sec
Infusion length 3
10 - 20 sec
Teapot method
Quantity / 250ml of water
1
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length
3 - 4 min
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
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